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Steaks with Horseradish Cream Sauce, Watercress Salad, and Crusty Bread

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Tapenade ingredients
Parmigiano-Reggiano

Swap

Watercress leaves for the arugula

Add (for the horseradish cream)

1 cup sour cream
1 shallot, minced
2 rounded tablespoons prepared horseradish
2 to 3 tablespoons snipped or chopped chives

Preparation

  1. Prepare the steaks as directed. Combine all ingredients for the horseradish cream in a bowl and season with salt. Serve the steaks with watercress dressed with lemon and EVOO, plenty of horseradish cream, and crusty bread to pass.

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